Strozzapretti with Italian sausage and Mushrooms

By dyannucci

MA

vary good

shitake and morels good for white sauces and chnterelles good for red sauces

white button will take on sauce flavor
be sure to make a thin and plentiful sauce since pasta soaks it up
substitute pasta: macarronis de busa or tochetti? from fresh market

note can par cook pasta--4 to 5 minutes lay on grape seed oils sheet pan and when ready return to boiling water to finish
nte can use with red sauce with capers and fennel and chanterels

Ingredients

• 1 Ib strozzapretti pasta (or other short pasta)
• 1/2 pound mild Italian sausage
• 1/2 medium yellow onion, small dice
• 1 cup button mushrooms, sliced or baby protabella
• 1 cup shitake mushrooms, sliced
• 1 teaspoon minced garlic
• 1 Tablespoon g rapeseed oil
• 1/4 cup or more white wine
• 1/4 cup frozen peas or asparagus frozen ok
• 1 cup heavy cream or half and half
• 1/4 cup vegetable stock
• Salt and pepper to taste
• Grated Parmigiana to taste
• chiffonade of basil or chopped parsley at end plus a bit of crushed red pepper

Details

Servings 4

Preparation

Step 1

In a large saute pan heat the grapeseed oil on medium high heat
for 30 seconds and add the sausage. Brown the sausage and
once browned, add the onion, mushrooms and garlic and saute for
2-3 minutes. Deglaze the pan with white wine and vegetable stock
and cook for 1 minute. Add the cream and simmer for 2-3 minutes
to until slightly thickened. Add peas or asparagus Season with salt and pepper as needed.
Cook the pasta in a large pot of salted boiling water according to
package directions for al dente. Strain the pasta and add to the
sauce. Toss thoroughly to coat all the pasta with the sauce.
Finish with grated parmigiana and serve.

aqdd pasta water to loosen sauce if necessary